Abstract: Based on the single factor experiment, research was made of the application of different water activity lowering agents in the production of dried prawns by adopting the L9(34) orthogonal experiment. The results showed: In the single factor experiment, all water activity lowering agents could decrease the Aw of the dried prawns in different degrees. The capability of them: Compound phosphate>citric acid>Glycerol>1,2-Propanediol>Ethanol. In the L9(34) orthogonal experiment, capability of mixed water activity lowering agents was stronger than single one’s, the optimum compounding was composed by follows: 1.0% Glycerol, 0.5% 1,2-Propanediol, 1.0% ethanol, 0.2% compound phosphate. The Aw value was 0.759. In the preserve experiment, the shelf-life could reach 90d when the Aw value of dried prawns was under 0.833. Furthermore, it had no substantial influence on the color, texture, tissue and flavor of dried prawns on condition that low dosage water activity lowering agent was added.

Key words: dried prawns, water activity lowering agent, water activity value, sense indices, shelf-life